Sunday, March 27, 2011

Fesenjoon ( Irani Dish) فسنجون با مرغ

Fesenjoon ( Irani Dish)

Fesenjon is an Irani dish, Sweet and Sour, also creamy cooked with Pomegranate juice and walnut.

This recipe was requested by

  • Boneless Chicken cubes       1kg
  • Walnut(Akhrot)  grinded   1-2 cup
  • Pomegranate juice (fresh) 2-4 glass
  • Or
  • Pomegranate concentrate 2 cup (if fresh not available)
  • Or
  • Pomegranate seed dried  (Anardana)100 g (if fresh or concentrate not available)
  •  (Anardana should be cooked in 2-3 glass of water and squeezed through muslin cloth)
  • Sugar 2-3 teaspoon
  • Onion medium size chopped  3-4
  • Oil 1/2 cup
  • Salt to taste
  • Chilli powder to taste
  • Turmeric powder 1/2 teaspoon
  • Saffron 8-10 threads


  • Fry onion in oil till golden brown.
  • Lower the heat to simmering flame, then add walnut and continue to cook on simmering heat till walnut releases its oil and flavour. stirr occasionally to avoid sticking to bottom of pan.
  • Now add chicken, cook for 5 minutes on medium flame then add pomegranate juice/concentrate/anardana filtrate, sugar and spices.
  • Cook on medium flame till chicken is tender and a thick gravy is obtained.
  • Fesenjon is ready.
  • Serve with white rice/fried rice

  • Note: When using anardana filtrate add a pinch of Red food colour.